Total Time
15mins
Prep 15 mins
Cook 0 mins

A very good bread recipe from the Jan/Feb '03 issue of Quick Cooking magazine. Perfect for smaller families since extra loaves freeze well, and a great way to get some whole grain in.

Ingredients Nutrition

  • 1 cup water (70 to 80 degrees)
  • 1 tablespoon water (70 to 80 degrees)
  • 3 teaspoons sugar
  • 1 12 teaspoons salt
  • 2 12 cups bread flour
  • 12 cup seven grain cereal (such as Bob's Red Mill)
  • 1 12 teaspoons yeast
  • 1 egg yolk
  • 1 teaspoon water

Directions

  1. Place first 7 ingredients in bread machine according to manufacturer's directions.
  2. Select dough setting.
  3. When dough is done, turn out and divide into four 6-inch loaves.
  4. Place onto a greased baking sheet.
  5. Cut three slits into top of each loaf with kitchen scissors.
  6. Place in warm place and let rise until doubled, about 30 minutes.
  7. Beat the egg yolk with the teaspoon of water and brush the top of each loaf.
  8. Bake at 375 for 18-20 minutes or until golden.
Most Helpful

5 5

TASTY with a tender inside crumb! I added 1 1/2 teaspoons vital wheat gluten due to the cereal in the recipe, and 1 teaspoon lemon juice to extend the shelf life! Baked as 8 (3.7" x 2.4") little loaves at 350F (dark pan) for 18 minutes ~ Made for Spring PAC 2011.